Vindaloo Curry Paste
Spice up your kitchen adventures with this bold and flavorful Vindaloo Curry Paste, a homemade blend that brings authentic Indian cuisine right to your home. Packed with aromatic spices like cumin, coriander, fenugreek, and mustard seeds, this paste gets its fiery kick from dried red chilies and its tangy depth from white vinegar. Toasted spices and fresh ingredients like garlic and ginger are blended to perfection, creating a versatile and vibrant paste that’s ideal for curries, marinades, or even a quick stir-fry. This recipe is quick to prepare, taking just 20 minutes, and can be stored for weeks, making it your go-to Indian spice mix. Discover the magic of making your own curry paste and elevate your dishes with this zesty, customizable condiment!
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Recipe Information
Ingredients
- 6 pieces dried red chilies
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 6 pieces garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons white vinegar
- 2 tablespoons oil (vegetable or mustard)
- 2 tablespoons water
- 1 teaspoon salt
Instructions
Soak the dried red chilies in warm water for 10 minutes to soften them. Drain and set aside.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, fenugreek seeds, and mustard seeds until fragrant, about 2-3 minutes. Remove from heat and let them cool slightly.
Using a spice grinder or mortar and pestle, grind the toasted seeds into a fine powder.
In a blender or food processor, combine the ground spices, soaked chilies, turmeric powder, paprika, ground cinnamon, ground cloves, garlic cloves, ginger (peeled and roughly sliced), white vinegar, oil, water, and salt.
Blend until the mixture forms a smooth and thick paste. You may need to scrape down the sides of the blender or processor a few times to ensure everything is evenly blended.
Taste the paste and adjust salt or spice levels if necessary.
Store the Vindaloo Curry Paste in a clean, airtight jar in the refrigerator for up to two weeks or freeze in small portions for longer storage.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 1.6 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
